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Poutine recipe in a black bowl.
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Easy Poutine Recipe

This easy Poutine Recipe makes crispy fries topped with rich homemade gravy and cheese curds, a fun comfort-food favorite perfect for sharing.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: French
Servings: 8
Author: Kristyn Merkley

Ingredients

  • 1 (26-ounce) bag frozen French fries, Ore Ida Extra Crispy

Poutine Gravy

  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 6 tablespoons unsalted butter
  • ¼ cup unbleached all-purpose flour
  • 1 (14.5-ounce) can beef broth
  • 1 (14.5-ounce) can chicken broth
  • salt and pepper, to taste
  • 1 (5-ounce) bag cheese curds, white cheddar

Instructions

  • Prepare and bake French fries, according to package instructions, while you make the gravy.
  • In a small bowl, mix the cornstarch and water together until cornstarch dissolves. Set aside.
  • In a large saucepan, melt the butter. Add the flour and stirring constantly, cook for 3-5 minutes, or until the mixture turns golden brown.
  • Add the broths to the mixture and bring to a boil, whisking often. Add half the cornstarch mixture and mix. Simmer for a minute. Add more of the cornstarch mixture, if desired, based on the consistency you want your gravy. Season with pepper and salt to taste.
  • Salt French fries when done.
  • To serve, add cooked French fries to a bowl or plate, top with gravy, sprinkle on cheese curds and pepper. Serve immediately, and enjoy.

Notes

Recipe Tips.
  • Keep it Crisp: Serve immediately so the fries stay crisp under the gravy. Bake fries until extra crispy for the best texture.
  • Gravy: Use hot gravy so the cheese curds soften just right.
  • Adjust Seasoning: Taste the gravy before serving and adjust seasoning as needed.
  • Serving Suggestions: Warm the bowls or plates if you want the fries to stay hotter longer.
  • Gravy Thickness: Add the cornstarch slurry gradually, gravy thickens quickly, and it is easier to add more than to fix an overly thick gravy.
Store. Keep components separate. Refrigerate leftover gravy for up to 4 days and fries/curds for up to 3 days. Warm on the stove over low heat, adding a splash of broth or water if it thickens too much. Crisp the fries in the oven or air fryer until hot and crunchy. 
Freeze. Freeze gravy in a freezer-safe container for up to 2 months. Fries and curds do not freeze well once opened and assembled.

Nutrition

Calories: 102kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 4mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 262IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.2mg